This recipe stolen graciously from Emeril.
1 cup extra-virgin olive oil
2/3 cup red wine vinegar
2 Tbsp. lemon juice
4 Tbsp. chopped fresh basil leaves
3 Tbsp. minced garlic
2 Tbsp. minced shallots
2 Tbsp. chopped fresh cilantro leaves
1 Tbsp. chopped fresh oregano leaves
1 cup chopped fresh flat-leaf parsley leaves
1 jalapeno – deseeded
1/4 tsp. crushed red pepper
2 1/2 tsp. kosher salt
1 1/4 tsp. freshly cracked black pepper
4 (12-ounce) double-cut pork chops
1. In the bowl of a food processor, combine the olive oil, red wine vinegar, lemon juice, basil, garlic, shallots, cilantro, oregano, parsley, jalapeno and crushed red pepper.
2. Pulse until well blended but do not puree.
3. Stir in 1/2 teaspoon of salt and 1/4 teaspoon of the black pepper.
4. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrapand reserve at room temperature for up to 2 hours.
*If cooking pork another day, refrigerate sauce and return to room temperature before serving.*
5. Season the pork chops on both sides with the remaining 2 teaspoons of the salt and the remaining teaspoon of the black pepper and place in a large, resealable plastic food storage bag.
6. Add the remaining chimichurri sauce from the processor into bag covering the chops.
7. Seal bag and refrigerate the pork chops for at least 2 and up to 4 hours.
8. Preheat a grill to medium.
9. Once the chops have finished marinating, remove them from the refrigerator and let them come to room temperature for 45 minutes.
10. Set the chops over the hot grill and cook for 7 to 8 minutes on each side.
11. Once cooked through, serve the chops and pour 1/4 cup of the reserved chimichurri sauce over each chop before serving.
“I didn’t know pork chops could taste this good,” Jordan. (Lauren passed out on floor.)
Total Time: 3 hours 15 minutes
Prep – 15 minutes
Inactive – 2 hours 45 minutes
Cook– 15 minutes
Yield: 4 servings